Copy Cat Cinnabon Rolls

cinnabon

*Note:  these rolls take approx. 2 hours to complete when including prep, dough rising, and cooking.

Yield:  12 Huge Rolls (or divide into two pans to make smaller rolls)

Ingredients:

DOUGH

  • 1 1/2 cups granulated sugar
  • 3 Tbls. ground cinnamon
  • (2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
  • 1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this)
  • 2/3 cups granulated sugar
  • 2/3 cup melted butter OR margarine
  • 1 cup 110 degree water (approximately)
  • 1 cup warm milk (must be warm)
  • 2 tsp. salt
  • 2 eggs – slightly beaten
  • Up to 8 cups all-purpose flour

COATING

  • 1/2 cup melted butter OR margarine
  • 1 1/2 cups chopped walnuts, pecans or raisins – (optional, but so good)
  • 1/2 cup granulated sugar (or brown sugar – your preference)

Directions:

  1. Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
  2. In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
  3. In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
  4. Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
  5. Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
  6. Punch down dough and let rest for 5 minutes.
  7. Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
  8. Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough; sprinkle nuts evenly over dough, if desired.
  9. Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
  10. Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more “doughy” rolls and like them as HUGE cinnabon sized rolls, but some have mentioned that they prefer an additional 8×8 pan for the extra dough.
  11. Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size.
  12. Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

Originally posted by Jenn over at http://beautyandbedlam.com/homemade-cinnamon-rolls-copy-cat-cinnabon-recipe/

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